plant-based recipes anyone can enjoy!

Author: Riss

Hey Y’all! If you’re in need of a good teriyaki fix, you’ve come to the right place! I absolutely loved teriyaki chicken before I went vegan and tofu seemed like the logical ingredient to use as a substitute. Whether vegan or not, these bowls will surely knock your socks off!

Tofu was something that I always hated…or at least thought I hated, but my issues with tofu were in all the wrong places! I blamed my hate for it on the ingredient itself instead of the way it was prepared. Tofu can be delicious with a few tricks!

First, you’re going to want to purchase extra-firm tofu. The softer tofu will just crumble and you’ll be left with a teriyaki disaster. Next, you’ll need to drain and press your tofu. You can do this by placing it in between two tea towels or a few paper towels and pressing in down with something really heavy. I use my cast iron skillet, but you could use books or anything else with a lot of weight.

After draining the tofu, you’ll then bake it to firm it up a bit more before stir-frying in a teriyaki sauce that is to die for! I can’t take all the credit for this sauce as it was adapted from my old favorite chicken teriyaki recipe by the Frugality Gal. The secret to her recipe was the honey that helped caramelize the sauce, but don’t fret, agave works wonders in it’s place!

If you make these teriyaki tofu bowls, let me know how it went in the comments! If you post on social media, use the hashtag #rissgoesvegan and/or tag @marissaselby so I can see your beautiful creations!

I wasn’t having a great day yesterday, so to make it better I made this dee-licious vegan garlic bread. Not only is it tasty, but it’s super easy to make and only takes about five minutes! But be careful! Once you make it, you’re going to want to make it all the time!

I can honestly say that I don’t miss the parmesan on this garlic bread and I think the nutritional yeast makes it taste like the garlic bread my mom used to make with the powdered parmesan that came in a green can-like thing. If your mom also used this growing up, I think you will agree that this garlic bread tastes a little bit like home.

If you follow a vegan diet, you probably already have everything you need without an extra trip to the store. The only thing we don’t always have on hand is bread but when we do have it, it’s hard for two of us to finish the entire loaf before it goes bad. This is a wonderful solution to that problem. We made the Killer Cucumber Sandwiches last week and had five slices left over. This recipe will not have not exact measurements because it’s basically impossible to measure for every different sized loaf of bread. With that being said, if you have any questions, feel free to ask!

Glorious Garlic Bread

Ingredients:

sourdough bread

vegan butter*

garlic powder

onion powder

garlic salt

nutritional yeast flakes

Instructions:

Place as many slices of bread as you need to feed you family/guests on a sheet pan that will fit in your broiler area of your oven

Lightly butter each slice of bread, but cover all the way to the crust**

Sprinkle the garlic powder on each slice, enough to cover the bread but you should still see through to the butter

Now sprinkle about the onion powder (I usually put half the amount that I used for the garlic powder)

Very lightly sprinkle the garlic salt (like you would with regular salt)

Dust each slice of bread with nutritional yeast flakes (they should be pretty much covered but a very thin layer)

Turn on your broiler and place the sheet pan inside

Broil for about five minutes, if you preheat the broiler it could take as little as two minutes so keep an eye on them!

Let cool for a few minutes before digging in and enjoy!

Notes:

*I use Original Earth Balance

**not a crucial step, I’m just picky!

If you make this garlic bread, let me know how it went in the comments! If you post on social media, use the hashtag #rissgoesvegan and/or tag @marissaselby so I can see your beautiful creations!

Happy Friday Eve y’all! If you want to make your Friday THEE best ever, you should definitely make this smoothie tomorrow for breakfast. It is so so tasty, very filling, healthy, and let me just let you in on a little secret…it freaking tastes like a chocolate milk shake! WIN!

I’ve been working out in the early, early morning lately and need a breakfast that will keep me full until my lunch break at work. I will admit, I had both of the two servings in the recipe below to make that happen. However, if you are able to snack throughout your day or if you simply don’t like to have much at breakfast, definitely stick to one serving.

I overheard someone talking about putting oats in their smoothie the other day and that had never crossed my mind before, but I knew I wanted to try it! I imagine oats tasting fairly grainy in a smoothie so I did something kind of weird. (At least I think it’s weird, maybe other people already do this, ha!) Before I put the oats in the smoothie, I made them into oatmeal! This way they were already soft when I blended them and couldn’t be grainy.

This smoothie is loaded with protein, healthy carbs, potassium and TONS of fiber! If you try it out, let me know how it went in the comments! I’d love to hear any substitutions you made and if you dig it as much as I do. If you post on social media, use the hashtag #rissgoesvegan and/or tag @marissaselby so I can see your beautiful creations!

Bangin’ Banana & Chocolate Protein Smoothies

Makes 2 servings

Ingredients:

3 medjool dates, pitted

3 tbsp oats (measured before cooking)

2 scoops chocolate protein powder (I use Orgain)

1 1/2 bananas, sliced & frozen

1 tbsp chia seeds, soaked

1 tbsp flax seeds

3/4 cup unsweetened almond milk

Instructions:

If you do not have fresh dates, soak them in hot water for 10 minutes, this will soften them up a bit

Put dry oats in a microwavable bowl with a few tablespoons of water and heat for about 30 seconds, set aside to cool

Soak chia seeds in a bit of water, enough to just cover them*

Once dates are ready, place all ingredients into blender and blend until smooth

Enjoy!

Notes:

*The longer you soak the chia seeds, the more gelatinous the smoothie will be

Happy Tuesday Y’all! I hope everyone had a fabulous New Year! I had a pretty eventful weekend. On Saturday I had to get a new battery in my car. On Sunday I had to get two new tires, and on Monday I learned that someone had stolen my debit card number and had spent a few hundred dollars without me noticing. All of that really blew…BUT! I now have a car that runs much safer, I learned that Chase deals with credit card fraud extremely well, I got to see my best friend and celebrate her birthday over a couple of beers, I spent time with family and friends and I’m alive to see another year. I’ll say I came out on top.

Yesterday, we made a special trip to Sprouts to get some vegan cream cheese to make jalapeño poppers. Unfortunately the cream cheese didn’t bake well, leaving us with some weird squishy dough balls. We ate almost all of them, but that’s beside the point. Today I thought I could try using the cream cheese to make something yummy and I saw some strawberries in the fridge and Ritz crackers. When I opened the strawberries, I noticed they were all moldy! Don’t you hate that!? The blackberries I had were good so I thought I’d give those a shot and I’m glad I did! These are good for an afternoon snack or as an appetizer for a party!

Blackberry Cream Cheese Delights

Ingredients:

blackberries

vegan cream cheese (I used Daiya)

crackers (I used Ritz)

Instructions:

(It’s hard to call this a recipe, it’s so easy! More like an idea)

Spread cream cheese on desired amount of crackers

Top each cracker with one blackberry

Enjoy!

Notes:

I suggest tasting a little of your cream cheese before you lather it on your crackers. I like this vegan cream cheese but I wouldn’t eat it in globs like I used to with dairy cream cheese

Pro-tip! Put the cream cheese on the side WITHOUT the salt so you’re forced to put the salty side down on your tongue when you bite into them, it’s seriously ridiculous

If you try this recipe, let me know how it went in the comments below! If you post on social media, use the hashtag #rissgoesvegan and/or tag @marissaselby so I can see your beautiful creations!

Listen up party people! These truffles are about to rock your world. I love chocolate…but who doesn’t?! Anyway, I got the inspiration for these truffles from The Kitchy Kitchen’s raw-vegan truffles. I fell in love with her recipe the first time I made it but for those who don’t totally love cayenne in their desserts or unsweetened cocoa powder covering them, they were a bit of a hard sell. I decided I wanted to try to make these truffles a bit sweeter. I removed the cayenne and did not roll them in unsweetened cocoa powder. Instead, I went with a hard chocolate shell with a pinch of sea salt to add a savory element. I hope you’ll try this recipe and let me know how it goes!

Chocolate Truffles with Sea Salt

Makes 12-14 trufffles

Special Equipment: food processor

Ingredients:

2 cups medjool dates, pitted

1 cup vegan chocolate chips

2 tbsp coconut oil, melted

2 tbsp cocoa powder

1/2 tsp kosher salt

1/4 tsp cinnamon

sea salt (enough to sprinkle on top)

Instructions:

If you do not have fresh dates, soak them in hot water for 10 minutes

While dates are soaking blitz a half cup of vegan chocolate chips in your food processor until they look like the photo below

Drain and dry the dates and add them to your food processor along with the coconut oil, cocoa powder, kosher salt, & cinnamon

Mix ingredients until smooth

Coat hands with coconut oil and roll mixture into one-inch size balls

Place on a sheet pan with parchment paper and place in freezer to firm up a bit

While truffles are freezing, melt remaining 1/2 cup of chocolate

Dip each truffle in melted chocolate and top with a pinch of sea salt

Return to freezer to harden outer layer of chocolate

Store in refrigerator (If there’s any left to store!)

Notes:

Make sure to soak your dates if you didn’t buy them fresh.

You can buy chopped chocolate but I usually have vegan chocolate chips on hand and they haven’t failed me yet (I use the mini ones)

Save the bowl that you melt your coconut oil in and you can use the remnants to coat your hands before rolling the truffles

While you’re rolling the truffles, you may need to rinse and re-coat your hands with oil one or two times

Melt chocolate in a double boiler or in the microwave on 50% power in 30 second increments, stirring in between

If you try this recipe, let me know how it went in the comments below! If you post on social media, use the hashtag #rissgoesvegan and/or tag @marissaselby so I can see your beautiful creations!

Hi there new friends! My name is Marissa, but you can call me Riss. I have been vegan for about 5 months now and it’s about damn time I start sharing some recipes with the world. Five months isn’t very long to be saying “it’s about damn time,” but I’ve been cooking and posting my food on Instagram for quite some time and a food blog in general has been a long time coming.

I’m very excited to start sharing some things I’ve been cooking up! When deciding what my first recipe would be, it was a no-brainer to go with these cucumber sandwiches because they are seriously delicious and we’ve been eating them a lot lately. I got the idea for these from a restaurant my co-workers introduced me to called The Sandwich Society in Santa Ana, CA. They have a vegetarian sandwich that I have veganized for you here. Enjoy!

Killer Cucumber Sandwiches

Serves 3 or 4 depending on size of bread

Ingredients:

vegan sourdough bread (most sourdough is vegan)

1 cucumber, peeled and sliced

1 avocado, sliced

1/4 purple onion, sliced

shredded romaine or iceberg lettuce

pepperoncinis

hamburger pickles (oh the irony)

vegan mayonnaise (I use Trader Joe’s brand)

mustard

salt & pepper to taste

Instructions:

Start by putting your vegan mayo and mustard on the sourdough slices.

On one side of each sandwich, layer shredded romaine, pickles, and red onion slices*

On the other side, layer avocado slices, salt & pepper, cucumbers, and pepperocinis*

Slap that sandwich together (don’t actually slap it, you’ll make a huge mess)**

Enjoy with a side of your favorite chips!

Notes:

* Place each item on the bread in the order they are listed to avoid soggy bread!

** Sourdough is typically on the wider side, so I’ve found that if I turn the slices long-ways it makes much less of a mess when you put the sandwich together.

If you try this recipe, comment below! I’d love to know how it went as well as any changes you made! If you post on social media, use the hashtag #rissgoesvegan and/or tag @marissaselby so I can see your beautiful creations!

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